Although its Jewish community is small (forget trying to find kosher food),Tokyo does have a few stellar spots for Jewish and Israeli food along with a Jewish Community Center with its own cookbook!
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Recipe courtesy of Yuki Turk, a member of the Tokyo JCC. This is Yuki Turk’s grandmother’s recipe. According to Turk, she’s very good at cooking fish, and this is one of her best. Since fish is a popular dish to serve on Shabbat, this is a Japanese spin on a classic Shabbat meal.
Recipe courtesy of Sheri Gillman, a member of the Tokyo JCC. Sour cream makes this coffee cake incredibly moist and tasty for days. It’s a favorite at the Tokyo JCC, and often served for dessert during Shabbat dinners. Until the synagogue’s own cookbook came out, there was much speculation about what exactly went into this…
A surprising lack of kosher food options—especially Brooklyn-style deli—in DC led a GW student and the director of the campus Chabad to partner and open a kosher food truck.
This year, it’s all about new, creative fillings—Lemon ginger curd, anyone? How about strawberry rose jam?—and flavoring the dough with spices or zest to make the whole package extra special.
Tangy, bright and with a kick of ginger, this curd is great not only inside hamantashen. Try drizzling some into yogurt or on top of oatmeal. It’s also delicious on pancakes and French toast.
Everyone knows and loves strawberry jam, especially when baked into buttery hamantashen. This Purim, try adding rosewater to homemade jam, and take the cookie game to a new level. Packaged in a Mason jar tied with a ribbon, this also makes for an impressive DIY present. Tip: If you’re short on time, but still want to…
Spiked with orange zest and with zing from the pomegranates, this filling is also naturally sweetened by the dates and figs. Both dates and figs are prominently featured in Israeli cooking and taste great even in March when fresh local fruit is limited.
Tu b’Shevat may not be the most popular Jewish holiday, but that doesn’t mean it shouldn’t be. Annabel put together a vegetarian dinner party menu that incorporates the holiday’s seven species.
Perfect for dunking into tea or coffee or enjoyed as an afternoon snack, these biscotti are flecked with tart bites from the cherry and sweet notes from the fig. If you don’t like fig or cherry, feel free to substitute with raisins, apricots or any other dried fruit. Likewise for the walnuts—if you prefer almonds…